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Banoffee Pie


  • 3 bananas
  • 14 oz can sweetened condensed milk
  • Prebaked graham cracker pie crust
  • 2 cups heavy cream
  • 1 tbsp brown sugar
  • 1 tsp vanilla


  • Remove label from a can of condensed milk and place in a deep saucepan filled with water, covering the can completely.
  • Bring to a boil, cover and boil for 2 1/2 hours. *Make sure to check and keep the can completely submerged the entire time.
  • Remove the can from the boiling water, let cool, and open.   YOU JUST MADE TOFFEE!
  • You can keep sealed in the can and use at a later time (keeps for months!) or use right away.
  • Now make your whipped cream using a COLD (I store mine in the freezer an hour before using) bowl and beater.
  • Add heavy cream, vanilla, and brown sugar to bowl and whip on high until fluffy and soft peaks form.
  • Keep refrigerated until ready to use.
  • Peel and slice bananas into thin slices.
  • Lay banana slices in the pie shell, pour can of toffee on top, spreading to cover, then top with mounds of whipped cream.
  • Refrigerate to firm up until ready to serve.